Korma Sauce

Courtesy of Clay Pit

Prep time: 10 min
Cooking time: 15 min

Tips: To this basic sauce you can add any of the following: steamed vegetables, sauteed lamb, sauteed chicken, sauteed shrimp or any seafood. Then cover and cook until fully heated and blended. Add dried fruit before adding meat and vegetables.


Korma Sauce


For 4 Person(s)


  • 1 cups blanched almonds
  • 1 cups cashews
  • 1 cups yogurt
  • 1 cups milk
  • 4 green cardamoms, crushed by hand
  • 1 teaspoons Black pepper ground
  • 1 Salt to taste
  • 1 cups water, just to adjust the consistency of sauce
  • 4 tablespoons Canola Oil
  • 1 teaspoons mustard seeds
  • 1 tablespoons Minced garlic
  • 1 teaspoons Minced ginger
  • 1 pinches saffron
  • Dried fruit (prunes, apricots, pineapple, cherries, etc., optional )
  • Curry leaves

Korma Sauce Directions

  1. Soak almonds, cashews and cardamoms in water for at least 15 minutes.
  2. Put soaked almonds, cashews and cardamoms into blender with yogurt, milk, pepper and salt (if desired) and blend until smooth.  If mixture is too thick, add water and blend again.
  3. Put oil in frying pan and cook mustard seeds,garlic,and ginger  over medium low heat until light brown. And a pinch of saffron. Add a little curry if desired, then add the blended mixture and cook for 7 minutes.

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